Food and beverage stock control in all bars and stores.
Computer operations control in points of sales systems.
Analysis of consumption data.
Reports to
Hotel Director, F&B Manger
Subordinate Personnel
None
Areas of Responsibility
In conjunction with the Provision Master, provides analysis of F&B stores consumption to handle the ordering of Food and Beverage as exact as possible.
Input in the computer all bar stock received.
Maintain the food inventory updated on a daily in cooperation with the Provision Master.
Carry out spot-checks on the hotel stores rotating stock-takes.
Carry out checks on storing operations on the pier.
Input in the computer all the requisitions.
Control and ensure that not a single item leaves the stores without requisition.
Accounts for any stock transfer between onboard locations.
Inputs physical bar stock counts into the computer system and analyze results highlighting the discrepancies for additional counts or reviews.
Hold minimum each second day a spot check on physical inventories held in the bars, food and beverage stores, galleys and cellars.
Monitors – controls tips and bonuses to bar staff.
Performs any other duty as requested by His/Her superiors.
Compiles a physical inventory routine for each food & beverage locations. Verifies level of inventory at least once a cruise or more are required, daily in the Crew Bar and any other bar with high variances.
Prepares a voyage report in the end of each cruise to be signed by the F&B Manager and send to the shore side office.
Day to day supervision and management of the responsibilities detailed above.
Spreading random audits and reconciliation´s over the voyage and moving forward with new computer installations and controls procedures, whilst tackling systems and financial control problems, as these occur.
Run end of the day on all bar point of sales workstations; distribute daily sales analysis reports as required.
Feed figures into spreadsheets format to carry out the control functions described above.
Review “undefined” accounts.
Tackle computer problems as these arise.
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance. The Company expects you to maintain the highest standard of personal appearance.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
